Eggs Benedict with Asparagus and Brie
['24 medium- thick asparagus spears', '2 teaspoons fresh lemon juice', 'Salt', '8 large farm-fresh eggs', 'Splash of white wine vinegar', '4 English muffins, split and toasted', '4 1/2 ounces Brie cheese, cut into thin strips', 'Hollandaise Sauce', 'Freshly cracked black pepper']
Preheat the oven to 350°F.
Bring a large saucepan of water to a boil. Cut off and discard the woody ends from the asparagus and boil the spears for 5 minutes, or until fork- tender but still firm. Drain, transfer to a dish, and sprinkle the lemon juice on top.
Heat a wide 3-quart saucepan of water over medium heat and add a pinch of salt. Poach the eggs.
Place the English muffins on a baking sheet lined with parchment paper. Top each muffins half with 3 asparagus spears and 2 slices of Brie. Bake for 5 minutes, or until the cheese is melted and bubbling.
Top each muffins half with a poached egg and 1 tablespoon of the Hollandaise sauce and season with a pinch each of salt and pepper. Serve immediately.
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